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Tamari-roasted almonds with spicy green beans and jasmine rice

A recipe from the Good Food collection.


Murdoch Recipe Article Lead - narrow
  • 60ml (2 fl oz/1/4 cup) sesame oil
  • 500g (1 lb 2 oz/2 1/2 cups) jasmine rice
  • 1 long red chilli, seeded and finely chopped
  • 2cm (3/4 inch) piece of ginger, peeled and grated
  • 2 garlic cloves, crushed
  • 375g (13 oz) green beans, trimmed and cut into 5cm (2 inch) lengths
  • 125ml (4 fl oz/1/2 cup) hoisin sauce
  • 1 tablespoon soft brown sugar
  • 2 tablespoons mirin
  • 125g (4 1/2 oz/3/4 cup) tamari-roasted almonds, roughly chopped 


1. Preheat the oven to 200°C (400°F/Gas 6). Heat 1 tablespoon of the sesame oil in a 1.5 litre (52 fl oz/6 cup) flameproof baking or casserole dish. Add the rice and stir until well coated, then stir in 1 litre (35 fl oz/ 4 cups) boiling water. Cover and bake for 20 minutes, or until the rice is tender and all the water has been absorbed. Keep warm.

2. Meanwhile, heat a wok until very hot, add the remaining oil and swirl to coat the side. Stir-fry the chilli, ginger and garlic over high heat for 1 minute.

3. Add the beans, hoisin sauce and sugar and stir-fry for 2 minutes. Stir in the mirin and cook for 1 minute, or until the beans are tender but still crunchy.

4. Divide the rice among serving bowls. Stir the almonds through the beans, divide the mixture among the bowls and serve.

Main ingredient:
Rice, Nuts
Midweek dinner


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